Fishes and Shellfishes Low in Vitamin B2 (Riboflavin) (201st - 220th) (per 100 g edible portion)

• Skipjack (caught in spring, raw)
  
  0.17 mg
• Carp (cultured, boiled)
  
  0.17 mg
• Bar-tailed flathead (raw)
  
  0.17 mg
• Gizzard shad (raw)
  
  0.17 mg
• Gizzard shad (amazu-zuke)
  
  0.17 mg
• Pink salmon (salted)
  
  0.17 mg
• Purple puffer (raw)
  
  0.17 mg
• Atka mackerel (raw)
  
  0.17 mg
• Black rockfish (raw)
  
  0.17 mg
• Horse mackerel (boiled)
  
  0.18 mg
• Atlantic horse mackerel (boiled)
  
  0.18 mg
• Ayu sweetfish (cultured, baked)
  
  0.18 mg
• Japanese sand lance (niboshi)
  
  0.18 mg
• Skipjack, Processed product (namari)
  
  0.18 mg
• Carp (cultured, raw)
  
  0.18 mg
• Pink salmon (raw)
  
  0.18 mg
• Silver warehou (raw)
  
  0.18 mg
• Yellowstriped butterfish (raw)
  
  0.18 mg
• Walleye pollack (sukimidara)
  
  0.18 mg
• Conger pike (raw)
  
  0.18 mg